Cook the courgettes with a good lump of butter & 2-3 tablespoons water and the onion, herb and seasoning on a moderate heat until courgettes are barely done. Allow to cool to tepid and remove rosemary sprig.Beat eggs and Parmesan cheese together, stir in courgette mixture, adjust seasoning, pour into pastry case and bake for 30 -40 minutes at 180C/350F/gas mark 4 the top should not brown much.This is best served warmContributed by Jenny and Richard West

Members are invited to share favourite, tried and tested recipes that are based on allotment, garden or wild produce. Contact the Webmaster to include yours.

Members’ Recipes: Tarts

Members are invited to share favourite, tried and tested recipes that are based on allotment, garden or wild produce. Contact the webmaster to include yours.